Beef and Onions

Name: Beef and Onions (洋葱炒牛肉)
Yield: Serves 2 or 3 with a salad and a vegetable
Cuisine: Chinese
Ingredients: ½ pound flank steak, shredded; ¼ teaspoon salt; 1 tablespoon cornstarch dissolved in ⅓ cup water; 2 teaspoons sesame oil; 2 teaspoons sugar; 1 tablespoon dry sherry; 1½ tablespoons dark soy sauce; 1 large clove garlic, lightly smashed and peeled; 2 teaspoons oil; 2 teaspoons cornstarch; ½ teaspoon sugar; 2 teaspoons dark soy sauce; 5 tablespoons oil; 2 to 3 large onions, shredded lengthwise (2 cups)

洋葱炒牛肉

Preparation info

Serves
2 or 3
with a salad and a vegetable

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a fast and easy beefy dish with a pleasing sweetness to the sauce. The crisp onions add a delightful crunchiness. Serves 2 or 3 with a salad and a vegetable, such as the Stir-fried Spinach or Shredded Cabbage with Carrots.

Ingredients

½ pound flank steak, shredded

Asia
China

Method

Toss the shredded meat in a bowl, separating the shreds if any are attached. Mix in the soy sauce and sugar; add the cornstarch and mingle until smooth; then pour in the oil and mix thoroughly. Refrigerate the marinated meat for 15 to 30 minutes or longer.

Shred the onions, always cutting them lengthwise. Peel the garlic. Combine the sauce ingredients in a bowl and stir until the sugar